Fiery Stuffed Cherry Pepper Appetizers

Photo: J. Savage Gibson; Styling: Trinda Gage

Stuffed peppers make a colorful appetizer for your next dinner party. The cool cream cheese mellows the heat of the pepper, offering your guests a true explosion of flavor.

Yield: 18 appetizer servings
Recipe from Southern Living

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Ingredients

  • 18 cherry peppers
  • 1 large baking potato
  • 1 cup diced zucchini (about 2 small)
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons olive oil
  • 1/4 cup dry white wine
  • 1/4 cup grated Parmesan cheese, divided
  • 1 (3-ounce) package cream cheese, softened
  • 2 tablespoons sour cream
  • 1/2 teaspoon salt

Preparation

  1. Cut tops from peppers, and remove seeds and membrane. Set tops aside.
  2. Cook peppers in boiling water to cover 1 minute, and drain. Plunge into ice water to stop the cooking process; drain and set aside.
  3. Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash.
  4. Sauté zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated. Remove from heat.
  5. Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.
  6. Bake at 400° for 10 minutes or until lightly browned.
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